Wild Tomato allows you to chow down and feel good about doing it. This stop, known as Digger's for decades and located across from the Fish Creek entrance to Peninsula State Park, has had new owners, a new name and a new attitude since 2009. The business philosophy of owners Britton and Sara Unkefer emphasizes fresh, local ingredients; respect for the natural environment; and sustainability. And the concept comes to the table deliciously.A wood-fired oven is now the focus in this remodeled little restaurant. Visitors can choose from appetizers such as the wood-fired bread basket with garlic flatbread, herb foccaccia, Parmesan cornmeal baguette and cheese cracklins -- or just go straight to the salads, sandwiches or, of course, wood-fired pizzas. Gluten-free crusts are available. Each month, $1 of each Donation Creation special goes to a different local nonprofit organization. One special was a 12-inch thin crust with a tasty pepper pesto that included red onions, kalamata olives, tomatoes, peppers, fresh basil, fresh mozzarella and a drizzle of 25-year-old balsamic vinegar for $18.95. With two mugs of draft root beer, the lunch left two adults satisfied but not stuffed. The offerings range from $7.95 for a club sandwich to a large pizza for $22.95. The atmosphere is casual, and it's fun to watch the pizza dough being tossed. There is a children's menu. Meat lovers and vegetarians will find selections of note, such as the burger of organic, locally raised beef, ale-soaked mushrooms, cheddar cheese, onion strings and special sauce on ciabatta bread or the special-mix veggie burger with mixed greens, fresh tomato and herb aioli.If there's no room inside, you're likely to find a space among a large assortment of tables and chairs on the outdoor patio area separating the building from the front parking lot.